摘要
以豆制品副产物豆渣为原料经过预处理后加入玉米粉和中筋面粉制作窝头,通过单因素试验确定产品的主要影响因素及水平。以感官评估为指标,通过正交试验得到豆渣窝头最佳工艺条件为:玉米粉添加量30.8%、预处理豆渣添加量30.0%、中筋面粉添加量10.3%(玉米粉∶中筋面粉=3∶1)、糖粉添加量14%、酵母添加量0.4%。
Okara wotou with the raw material of preprocessed okara , corn flour and plain flour is made. Single factor experiment is made for principal factors and their levels. By orthogonal experimental method and sensory evaluation, the optimal process condition of okara wotou with okara is determined： corn flour 30.8 %preprocessed okara 30.0%the flour 10.3%,（The ratio between corn flour and plain flour was 3∶1）, powdered sugar 14%and yeast 0.4%.
出处
《食品研究与开发》
CAS
北大核心
2015年第2期69-72,共4页
Food Research and Development
